HAPPY THANKSGIVING!

Pumpkin Crunch

1 Package Yellow Cake Mix (I use butter recipe yellow)

1 Can (15oz) Solid Pack Pumpkin

1 Can (12oz) Evaporated milk

3 eggs

1 3/4 cups sugar

1 1/2 tsp Cinnamon

1 Cup Chopped Pecans

1 Cup Melted Butter or Margarine

Whipped Topping (Cool Whip)

Preheat oven to 350. Grease bottom of a 9x13 inch pan. Combine pumpkin, evaporated milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool & Serve. Top with whipped topping.